1 lb. ground beef
1 chopped onion
1 can tomato soup
1/4 tsp. pepper
1 tbsp. chili powder
1/2 c. chopped green pepper, seeds and fiber removed
1 c. water or stock
1 tsp. salt
1 can drained whole kernel corn

Saute ground beef and onion in lightly greased skillet. When meat is lightly browned and the onion translucent, add remaining ingredients. Simmer for 15 minutes.

Meanwhile, sift and mix together: 1 tbsp. sugar 1 1/2 tsp. baking powder 1 tbsp. flour 1/2 tsp. salt

Moisten with 1 beaten egg and 1/3 cup milk. Mix lightly and fold in 1 tablespoon cooking oil.

Place meat mixture in a greased 2-quart casserole and cover with the corn bread topping. The topping will disappear into the meat mixture, but will rise during baking and form a good layer of corn bread. Bake for 20-25 minutes at 425 degrees.